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The tranquility of Daikanyama, paired with the elegant atmosphere of the A5 Wagyu restaurant "Shabu Shabu Ryuki"

Update-Date: Jun 19, 2026

Author: Dash Xu

The tranquility of Daikanyama, paired with the elegant atmosphere of the A5 Wagyu restaurant "Shabu Shabu Ryuki"

The hidden restaurant "Shabu Shabu Ryuki" stands quietly in the alleys of Daikanyama, Tokyo. As you step inside, you are greeted by an elegant and spacious atmosphere reminiscent of a traditional Japanese house, allowing you to forget the hustle and bustle of the city. It offers the ultimate "high moisture" Ryuki beef, raised without antibiotics and nurtured by special water sources, as well as colorful and exquisite handmade side dishes (obanzai) that inherit Kyoto's traditions. With top-quality broth and carefully selected ingredients, accompanied by meticulously chosen fine wines, a blissful feast woven from these three elements unfolds before you.

Dash Xu

From Taiwan, a multi-hyphenate talent.

A former TV host and model with a deep passion for Japanese culture, sake, and gourmet food.
2020 MISS SAKE TAIWAN and a certified International Sake Sommelier.
She provides insider travel tips on Japan, helping visitors go beyond the surface and experience the country more authentically.

Away from the hustle and bustle of the city, standing in the healing sanctuary of Daikanyama.

The tranquility of Daikanyama, paired with the elegant atmosphere of the A5 Wagyu restaurant "Shabu Shabu龍樹 (しゃぶしゃぶ龍樹)"

The rhythm of Tokyo is always so fast that it takes your breath away, but in Daikanyama, time seems to slow down, leaving only light footsteps and a sense of life in the design. Here, there are no overwhelming crowds like in popular bustling areas, nor the luxurious splendor of Ginza. Walking on the streets covered in greenery, you will find that the elegance here is natural, exuding a faint scent of greenery.
In this area that makes you want to slow down, I discovered a shabu-shabu specialty store that focuses on health, sustainability, and purity— "Ryuki".
Upon entering the store, the warm lighting and dark wooden tones create a sense of stability. What attracts me the most is the window that allows you to see the greenery of the garden; as seen, the bamboo forest and stone path outside blend seamlessly with the tranquility inside, instantly shifting the mindset from the hustle and bustle of Tokyo to the Zen-like atmosphere of Kyoto. For modern travelers, the best hospitality is often not in precious decorations, but in the space that allows one to put down their fatigue, calm their mind, and converse with friends.

Ryuki

Open: [Weekdays, Saturday, Day Before National Holidays] 6:00 pm - 11:00 pm
Closed: Sunday, National Holidays
Average price: [Dinner] 13,000 JPY
Access: 3-minute walk from Daikan-yama Station, 9-minute walk from Ebisu Station, 8-minute walk from Naka-meguro Station
Address: 22-8, Sarugaku-cho, Shibuya-ku, Tokyo Map
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レストランの指定

About "Ryuki": A Gentle Revolution Starting from the Source

About "龍樹": A Gentle Revolution Starting from the Source

The management philosophy of "Ryuki" is built on a very moving perspective: the meat we consume is actually a layered connection to the water it once drank, the feed it ate, and the environment in which it grew. The owner, Mr. Chino, utilizes the professional knowledge accumulated in the cosmetics industry to collaborate deeply with farmers in Kumamoto, allowing the cattle to drink specially treated "natural aging restoration water."
"Ryuki" is not just a shabu-shabu restaurant; it is more like a practice field for health and natural cycles. The most charming aspect here is the "original intention"; for modern travelers who value health, a sense of luxury is no longer limited to extravagant plating, but rather lies in the ultimate pursuit of the source and ingredients of the food.
The "Ryuki beef" and "Ryuki pork" tasted at "Ryuki" have already been recognized by top experts in the industry for their quality. Although the name "Ryuki pork" is only used in this restaurant, in fact, meat of the same quality and origin has already been designated for use by many famous restaurants and Michelin-starred establishments.

Step into the doorway of time: Encountering the guardian samurai in an old folk house

The first step to entering "Ryuki" is to first take off your shoes. This is not only a traditional Japanese etiquette but also a sincere intention from the store, hoping that every guest who pushes the door open can, at the moment of taking off their shoes, also shed the hustle and bustle and defenses of the big city, feeling as relaxed and comfortable as if they were back in their own living room.
The interior space retains the architectural essence of Japan's "traditional houses," maintaining a luxurious spaciousness between seats, allowing for elegant private conversations.
What takes your breath away the most is the imposing "armor" (Katchu) at the entrance.

This set of ancient battle gear, composed of the "helmet" (Kabuto) that protects the head and the "body armor" (Do) that protects the body, has long transformed into a deep cultural totem in the modern space. The reason the store places the armor here carries several layers of delicate meanings:

・Embodiment of spirit and style: The armor symbolizes the "Bushido" spirit of honesty, courage, and honor.
・Protection and prayer: In traditional beliefs, armor has the power of "protection" and "exorcism," symbolizing the safeguarding of the store's peace and praying for prosperous business.
・Respect for exquisite craftsmanship: For Japanese stores that emphasize "artisan spirit" (Shokunin), armor is not just a weapon but a supreme craft art piece that integrates metal, leather, and weaving techniques, showcasing the owner's relentless pursuit of aesthetics and quality.

In this culturally immersive environment, dining is no longer just a sensory enjoyment but an immersive journey of dialogue with the aesthetic history of Japan.

After sitting down, don't worry about the language. This place is very friendly to foreign travelers, and there is a QR Code on the table. By scanning it, you can access a multilingual menu that includes Traditional Chinese, making ordering seamless. Next, just enjoy your meal.

This time I chose the restaurant's highly iconic set meal:
Nine types of obanzai × Exquisite selected marbled beef set meal, which is full of layers from visual to taste.
The set meal includes:
・Nine types of obanzai
・Ryuki Beef: Sirloin slices
・Seasonal vegetable platter
・House-made "Mochihime" wheat noodles
・Dessert and hot tea

First, a neat display of nine colorful small dishes is presented, which is unique to Kyoto's "obanzai"
Items in the Nine-Compartment Small Dishes (obanzai)
1. Cucumber and Tomato Marinade (Oil and Vinegar Pickled)
(Pickled flavor is refreshing and appetizing)
2. Chilled Vinegar-Pickled Pork Intestines (Sumotsu)
(A specialty from Kyushu, with a chewy and crispy texture)
3. Seasonal Stewed Dishes
(Stewed dishes that change according to seasonal ingredients)
4. Grilled and Soaked Green Dragon Peppers (Glutinous Rice Peppers)
(Roasted and soaked in broth, with a subtle aroma)
5. Braised Pork Belly with White Radish
(Classic Japanese warm flavor)
6. Mentaiko Mixed with Shirataki (Konjac Noodles)
(Salty and slightly spicy, with a distinct texture)
7. Spicy Braised Long Eggplant
(Soft and flavorful, with a hint of stimulating spiciness)
8. Simmered White Fish Roe and Cabbage (Taitan, as referred to in Kyoto)
("Taitan" is a Kyoto dialect term meaning delicious dishes slowly simmered over low heat)
9. Mustard Mixed with Komatsuna (Spicy)
(Slightly spicy and refreshing)

What is "obanzai"?

"Obanzai" is a traditional home-cooked dish from Kyoto. Its core spirit lies not in expensive, rare ingredients, but in "cherishing" and "seasonality." In the past, Kyoto households would utilize locally grown seasonal vegetables, simply seasoned with kombu or bonito broth, and make every effort to use all parts of the ingredients without wasting anything. This is a form of cooking filled with the wisdom of life.

In the Ryuki nine-grid, you can taste the tanginess of pickled tomatoes, the sweetness of stewed tender eggplants, and even the crunch of stir-fried seasonal vegetables. Each grid represents a rhythm of the seasons, awakening your appetite with the warmest sweetness, heralding the exciting dishes to come.

What is 'Taitan'?

This is an authentic Kyoto dialect. It means putting ingredients into a rich broth and simmering them slowly over low heat to let the umami seep into the core of the ingredients. In Kyoto's home cooking, this is a very warm dish that represents the flavor of "home."

Ultimate persistence from the source to the soup base

The deliciousness of shabu-shabu comes half from the meat and the other half from the seemingly clear yet actually rich broth.
The depth of travel often lies in the insistence on ingredients. "Ryuki" feels like a tranquil taste laboratory, interpreting what it means to be "different from ordinary shabu-shabu" in a gentle way. After eating, both body and mind feel treated gently, without too much burden.
To highlight this purity, the restaurant's broth is meticulously crafted. Using high-quality Rausu kelp from Hokkaido as the base, it boldly adds bonito flakes, tuna flakes, and fish bones simmered deeply, allowing the broth to carry a rich oceanic flavor while remaining clear.
For pork shabu-shabu, the restaurant has developed as many as nine special broths:
・From the classic kelp broth, soba dipping sauce, to the rich favorites of gourmets: pork bone, salted pork bone.
・If you want to try layers of rich creative flavors, there are also options like shrimp miso, tomato garlic, ginger soy sauce, spicy miso, and mala available.
Each broth can intertwine with the high-moisture meat to create different sparks, and every bite is full of surprises.

Ryuki

Fresh seasonal vegetables delivered directly from the source

These vegetables mostly come from seasonal selections contracted with farmers. The portions are generous, featuring fresh and tender napa cabbage, plump shiitake mushrooms, and vibrant chrysanthemum greens, along with tofu and wood ear mushrooms, enoki mushrooms, and various other vegetables. When they have absorbed the essence of kombu and seafood, you first taste the fresh sweetness of seasonal vegetables, and finally, they are mixed with the light oil left by the shabu-shabu beef, creating a balance of crispness and warmth in every bite. In the pursuit of layered textures, the fiber of the vegetables perfectly balances the richness of the meat, keeping the taste buds in a refreshing state. Under the baptism of kombu broth, the wild vegetables emit their most natural fragrance. Paired with the specially crafted dipping sauce from the shop, it truly whets the appetite.

Sauce part: Add cashew sesame sauce (perfectly paired with vegetables) and yuzu vinegar.

Above: Spicy radish puree, green onion. Below from left to right: chili oil, sea salt, garlic puree.

The layered and interconnected philosophy of 'food and drink'

The set meal uses "Sirloin" in Japanese, which is サーロイン, derived from the English word Sirloin. This cut is located behind the thoracic vertebrae of the cow, with a uniform distribution of marbling, making it tender and soft. It is a very high-end and common meat product in Japanese barbecue and steak restaurants.
I would like to introduce this meat product to you in particular; this sirloin is quite different. We often say, "You are what you eat," and this is also true for livestock. Every bite of food they consume is related and ultimately determines the flavor and health value on the dining table.
・The peace of mind of drug-free breeding: The pigs and cows here are raised without the use of antibiotics (Drug-free) during the fattening period after weaning, allowing the meat to return to its purest and most burden-free state.
・Carefully selected exclusive feed: We use high-fiber, high-energy feed that is free from food allergens to ensure that livestock grow healthily in a stable intestinal environment.

High Moisture Content: Locking in the Secret of Fresh Sweetness

What impresses food lovers the most is the unique "high moisture retention" of the meat. Through the innovative "White Crown method," livestock drink special reduced water, achieving a qualitative leap:
・Moist and not dry: The high moisture retention characteristic allows the meat slices to firmly lock in moisture during the cooking process, preventing them from becoming dry and hard due to heating, always maintaining a "moist" soft texture.
Fat emulsification technology: This technology allows the fat in the meat to emulsify delicately with moisture, evenly distributed between the fibers, which is why its calories and fat content are significantly reduced while still retaining a soft texture and aroma.
・Taste experience: Gently dip the meat slices into the slightly boiling kombu broth, and the fat emulsifies instantly. When you take a bite, you won't feel greasy, but rather a silky, moist texture.
・Healthy ratio: Although the texture is smooth, its fat and calorie content is actually lower than that of regular A5 beef, allowing you to be kinder to your body while enjoying delicious food.

Tips for Shabu-Shabu:

- Ideal Soup Temperature: The broth should be maintained at a state close to boiling but not excessively rolling (about 80°C - 90°C).
- Reason: A rolling broth will cause the meat slices to shrink rapidly, resulting in a tough texture and tight fibers; while too low a temperature will cause the meat slices to take too long to cook, losing their freshness.
- Operating Technique: When you see "shrimp eye water," which means small bubbles appear on the surface of the broth like shrimp eyes, this is the gentlest temperature for shabu-shabu.

Determining the Golden Time: Observe the "Pink Color"
- Best Condition: When the meat slices show a pink color (about 70-80% cooked), it's time to take them out, as they will be the sweetest in taste.
- Time Reference: Depending on the thickness of the meat slices, usually 3 to 5 seconds is the golden time. Never exceed 10 seconds, or the meat will become tough immediately.

Homemade "Mochihime" Wheat Noodles

As this taste journey comes to an end, all the essence of the meats and vegetables has thoroughly blended into the amber-colored broth. At this moment, the waiter serves a plate of golden homemade noodles, which are briefly cooked in the concentrated broth, soaking up all the sweetness like a sponge. The moment you take a bite, the incredible elasticity creates an illusion in your brain that "you are eating noodles, yet it feels like tasting warm mochi." The wheat aroma and the freshness of the broth collide in your mouth, making it easy to finish everything in one go.

Little Science: What is "Mochihime" wheat?

This noodle uses the specialty wheat variety "Mochihime" from Iwate Prefecture.
・Chewy (Q) texutre: The noodle has an extremely Q-like and sticky texture, similar to "mochi".
・Absorbs the essence: When the noodles are briefly cooked in a broth that combines the umami of Rausu kelp and the essence of marbled beef fat, they absorb all the sweetness like a sponge. Each bite is filled with the aroma of wheat and the sweetness of the ocean, making it truly delicious.

The Sublimation Level Magic of Dining Platforms

As an international sake sommelier, I must introduce the following paired wines to elevate the dining experience during this meal.

Selected Wine List:
1. GRIS DE KOSHU (グリド甲州):
・Origin: Yamanashi Prefecture, Japan, Grace Wine (Chuo Budoshu)
・Flavor: This is a white wine made from Japan's representative grape variety "Koshu." It has a refreshing fruit aroma of green apple and white peach, accompanied by a slight mineral feel and a bitter note of citrus peel. Its acidity is elegant and crisp, with a very pure taste.
・Pairing Suggestions It is best paired with the nine types of "obanzai" served at the beginning of the course. Its refreshing acidity can enhance the flavors of the vinegar-pickled tomatoes and sweet vegetables, and it can also balance the slight oiliness of the broth, making it an excellent aperitif.
2. Clarendelle Bordeaux (by Domaine Clarence Dillon)
・Origin: Bordeaux, France (crafted by the team from one of the five major wineries, Château Haut-Brion)
・Flavor: This is a red wine with a typical Bordeaux style, usually based on Merlot. It has aromas of ripe blackcurrant and blackberry, accompanied by elegant wood notes and delicate tannins. The taste is round and well-balanced.
・Pairing Suggestions: This red wine pairs perfectly with Ryuki beef sirloin. Since the fat of the Ryuki beef has been emulsified, it has a moist and non-greasy texture, and the gentle tannins of this red wine can perfectly blend with the fat of the beef, enhancing the sweetness of the meat without overshadowing the delicate flavors of the broth.
3. Sawahime Junmai Ginjo - Hitogokochi
・Origin: Tochigi Prefecture, Japan, Inoue Seikichi Shoten
・Flavor Brewed with "Hitogokochi" sake rice from Tochigi Prefecture. This ginjo sake has a fresh floral aroma and a subtle rice fragrance, with a slightly dry taste and a transparent texture.
・Pairing Suggestions: Suitable for pairing with Rausu Kombu and seafood broth, along with blanched vegetables or tofu. Its pure sake quality complements the umami of the seafood without interfering with the deep layers of the broth.
4. BORN GOLD (梵 GOLD) Unfiltered Junmai Daiginjo
・Origin: Fukui Prefecture, Japan, Kato Kyohei Shoten
・Flavor: This is a classic wine from the Japanese state banquet brand "Born." After more than a year of low-temperature aging, it has a rich aroma of ripe fruits, and because it is "unfiltered," it retains the original richness and complex umami of the sake.
・Pairing Suggestions: It is recommended to pair with the final "Mochihime" wheat noodles or fatty meat slices. The rich umami of this sake is enhanced.

Everyone's second stomach

A quite cute cherry blossom dish, presenting ice cream drizzled with brown sugar syrup and sprinkled with cashews and coconut powder, while a snake-eye lacquer cup holds roasted tea, resulting in a perfect balance, neither too sweet nor too rich.

Warm reminders for every traveler

This culinary journey in Daikanyama, Tokyo, made me rethink the essence of "eating." Sometimes, what we pursue is no longer complex seasonings, but the confident glow emitted by the ingredients themselves: that simplicity, yet delicious purity.
At "Ryuki", what you taste is a respect for life, a care for the environment, and a gentle hospitality towards every traveler. If you, like me, care about the "layers of connections in what we eat," then the next time you come to Tokyo, be sure to set aside time for Daikanyama, for "Ryuki".
Come here, because that tender, moisturizing, and finely textured sirloin beef, along with that bowl of soulful, chewy noodles, is the best reward for your journey. Return home with a satisfied heart and stomach, and with the feeling that wonderful memories will be made, come and personally experience this journey about "the coexistence of health and deliciousness!"

Ryuki

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